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Wash and pat dry the duck leg. A 9 oz duck leg will have about 8 oz of meat with skin and 1 oz of bone.
In a pan over high heat, melt the butter in the lard. Instead of lard, you can also use oil or another fat suitable for high heat.
Sear the duck leg from both sides. It should take on some nice color and get a crisp skin.
Add the sliced onion and garlic to the pan and brown them slightly.
Add the chicken broth and thyme.
Reduce the heat to maintain a gentle simmer.
Cover the pan with a lid and let simmer for about 1 1/2 to 2 hours.
Transfer the broth and onions to a small pot and blend to make a thick sauce.
Season to taste and let reduce to the desired consistency. Alternatively, thicken it with a slurry of corn starch dissolved in cold water.
While the sauce is reducing, broil the duck leg in the oven to crisp up the skin.
Serve the duck leg with the sauce, optionally garnished with some fresh thyme.
You can use the remaining sauce for other dishes, for example with potatoes or spaetzle, or simply dip some bread in it for a quick and easy dinner.

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